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Roasted Butternut Squash, Apple & Sausage White PIzza

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4

Ingredients
  

Butternut Squash Purée

  • 1 small Butternut Squash, cubed into 1-inch pieces about 1 1/2 cups or 1 pound
  • 2 tablespoon Avocado Oil or Olive Oil
  • 1/2 cup Coconut Milk, full-fat from a can
  • 2 cloves Garlic, minced
  • Salt and Pepper to taste

Bourbon Caramelized Onions

  • 1 Yellow Onion
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Butter unsalted, regular or vegan
  • 1 shot Bourbon optional

Pizza

  • 1/2 pound Pizza Dough or your favorite pizza crust (store bought or homemade- any type works) at room temperature
  • Butternut Squash Purée
  • Caramelized Onions
  • 1 cup Mozzarella Cheese shredded
  • 1 cup Italian Cheese Blend (I used a blend of fontina, asiago, and parmesan cheese)
  • 1 Apple sliced into thin slices
  • 2 Italian Chicken Sausage casings removed
  • 1 teaspoon Olive Oil
  • Maple Glazed Pecans
  • 2-3 sprigs Fresh Sage

Maple Glazed Pecans

  • 1/4 cup Maple Syrup
  • 1 cup Pecans chopped or whole is fine
  • 1 pinch Salt

Instructions
 

Butternut Squash Purée

  • Preheat oven to 425 degrees Fahrenheit.
  • Peel the skin of the butternut squash and slice in half to remove the seeds. Chop the squash into small cubes, about an inch in size.
  • Place the cubed squash on a baking sheet and drizzle the oil and toss the squash until coated.
  • Roast the squash for about 25-30 minutes until lightly browned and tender when pierced with a fork. Remove the squash and keep the oven on for the pizza.

Caramelized Onions

  • While the butternut squash is roasting, cook your caramelized onions.
    Remove the onion skins, cut in half, and slice thinly from root to stem.
  • Heat the oil and butter over medium heat until shimmering.
  • Add in the onions and coat with the oil and butter. Cook the onions for around 30 minutes, stirring every five minutes and making sure to scrape any brown bits that form at the bottom of the pan with a wooden spoon.
  • Once the onions begin to caramelize after 30 minutes of cooking, pour in the shot of bourbon and stir the onions until the bourbon deglazes the pan and eventually evaporates.
  • Remove from heat when the onions are done caramelizing. Set aside while you make the pizza.

Pizza

  • On a lightly floured surface, roll out your room temperature dough until it is pretty thin and is in your desired pizza shape.
  • Place the pizza dough on an oiled baking sheet or pizza stone.
  • Heat the olive oil in a skillet on medium heat and cook the ground Italian chicken sausage (casings removed) until the meat is lightly browned.
  • Spread the butternut squash purée evenly on top of the pizza dough. Then, top the pizza with the caramelized onions, Mozzarella and Italian blend cheese, apple slices, Italian sausage, and fresh sage leaves.
  • Place the pizza in the oven and bake for about 10-15 minutes or until the crust is golden brown and the cheese is melted.
  • While the pizza is cooking, make the maple glazed pecans.
  • When the pizza is done cooking, remove from the oven, top with the maple glazed pecans. Serve and enjoy!

Maple Glazed Pecans

  • Heat the maple syrup and pecans in a skillet over medium heat. When the maple syrup starts to boil, reduce heat to low and simmer for 5-8 minutes.
  • Make sure to constantly stir the pecans and maple syrup mixture so that it doesn't stick or burn.
  • Once the maple syrup is almost evaporated, remove the nuts from heat and transfer to a plate or parchment paper.
  • Once the pizza is done cooking, top with the maple glazed pecans. Serve and enjoy!